Copeland's of New Orleans Chicken and Tasso Pasta
Copeland's of New Orleans Chicken and Tasso Pasta
3 cups diced chicken breast
4 tspn Creole seasonings
1 cup julienne tasso
½ cup (1 stick) butter
1 cup green onions, sliced ¼"
1 pint heavy cream
2 tspn Creole seasonings (additional)
3 lb cooked pasta (fettuccine or linguini)
¼ cup grated Parmesan cheese
Cook pasta and drain well. Season chicken pieces with Creole Seasoning.
Melt butter in a sauté pan. Add tasso and sauté until tender and lightly browned.
Add chicken and green onions and sauté until chicken is white.
Add heavy cream and additional seasonings. Return to a simmer.
Add drained pasta to sauce and bring back to a simmer.
Using tongs, transfer pasta to bowl and top with remaining chicken and sauce.
Sprinkle with Parmesan cheese. Serve immediately.
|